Summary

Ingredients

• 2 ½ kg potatoes, floury boiling
• 1 kg soup vegetables, frozen
• 250 g ham or lean bacon, diced
• 3 onion (s)
• 1 kg sausages (e.g. steamed sausages with marjoram)
• 3 bay leaves
• 4 grains allspice
• 2 tablespoon vegetable stock powder or clear stock, instant
• salt and pepper
• 1 packet parsley, frozen
• 1 tablespoon margarine

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Instructions

1. Peel and chop the potatoes, cover with just a little water, season with salt and bring to the boil.
2. Melt the margarine in a second large saucepan and sear the ham or bacon in it. Peel the onions, cut them into large pieces and add, but only let them become translucent. You shouldn`t take any color. Add the frozen vegetables, deglaze with approx. 0.5 liters of water and bring to the boil. Add vegetable stock powder, bay leaves, allspice and approx. 1 teaspoon pepper, stir well and simmer on a low heat until the potatoes in the other pot are cooked.
3. Then pour the potato water over the vegetables (do not throw away!). Mash the potatoes and add the mashed potatoes to the vegetables. Add enough water to make a total of about 5 liters of liquid. The potato soup should be nice and thick, not too watery. Bring to the boil and simmer on a low flame for a few more minutes.
4. In the meantime, cut the sausages into approx. 1 cm thick slices and add them to the pot. Finally stir in the parsley and season with salt and pepper.
5. The soup, like all stews, tastes best on the second day. Leftovers are easy to freeze!